In honor of the growing recognition and popularity of Peruvian cuisine around the world, we are beginning a new blog feature; Introduction to the Peruvian Marketplace. These bi-monthly postings will highlight produce and dishes that you will likely see and taste while traveling in Peru. If you are interested in a food-based tour or cooking class while in the country please let us know!
We will start this feature with something many people associate with an Andean meal; potatoes! The Andean region, and especially Peru, are well known for their diversity of potato varieties. There are more than 3,000 potato varieties found in the region! While different areas produce their own unique crops, here is Cusco three of the most popular are papa amarilla, papa huayro, and papa peruanita. Each have their own specific use, but all are eaten as part of a soup or alone.
Papa Amarilla (Yellow Potato)-Papa amarilla is used in dishes such as causa and puree de papas (mashed potatoes).
Papa Huayro-commonly used for baking and mashing.
Papa Peruana-used in the popular Peruvian dish papa la huancaína, and for the tips of anticuchos you will most likely see cooking on the streets of Cusco.
Next time we will focus on a dish one of these potatoes. Please comment here if you have any requests, including recipes!
